Ham and Asparagus Lasagna

Ingredients:

9 uncooked lasagna noodles
2 tablespoons margarine or butter
1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken-flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend



Method:

1. Meanwhile, heat oven to 350°F ( 175°C). Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat.


2. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender.


3. Pour into large bowl; stir in ham. Set aside.In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk.


4. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish.


5. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.Arrange 3 cooked noodles over sauce in baking dish.


6. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese.


7. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.Bake at 350°F (176. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.